Tofu Breakfast Scramble
This hearty vegetarian breakfast (my mother’s specialty) provides a delicious source of protein and several vegetable servings. Substitute six scrambled eggs for the tofu if you’d like. The scramble tastes great with a side of garlicky Roasted Red Potatoes or whole-grain toast. Or top it with salsa for a bonus dose of lycopene.
1 onion, chopped
2 cloves garlic, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 stalk celery, finely diced
12 shiitake mushrooms, stems removed, thinly sliced
4 to 6 oil-packed sun-dried tomatoes, chopped
1 tablespoon soy sauce
12 ounces firm tofu, diced
1 teaspoon turmeric powder
1 bunch spinach, chopped
1 teaspoon dried basil
Salt and pepper to taste
Salsa for topping, optional
1. In a large skillet over medium heat, sauté onion, garlic and bell pepper in oil for about 5 minutes, stirring occasionally. Add celery, mushrooms and sun-dried tomatoes; sprinkle with soy sauce.
2. Cook for an additional 5 minutes, stirring occasionally. Add tofu and turmeric and cook 2 minutes more. Add spinach and stir gently; cover and let cook until greens are wilted, about 3 minutes. Remove from heat, then season with basil, salt and pepper.
3. Add a dollop of salsa, if desired, and serve with Roasted Red Potatoes or toast.
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